This Crockpot Meatloaf Recipe is a comfort food classic made easier in the slow cooker. It’s perfectly moist, packed with flavor, and takes a quick 10 minutes to prep!
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You know how much I love my crockpot!
I mean, crockpot recipes are just so easy! Throw everything into the crockpot, walk away for a while, and come back to a home cooked meal. They are lifesavers around here on busy days.
Well, this Crockpot Meatloaf Recipe is another insanely easy slow cooker recipe. Just mix everything, form a loaf, and set it in the crockpot to cook.
The great thing about Crockpot Meatloaf is that it really is so hard to mess up. Classic meatloaf has a reputation for being somewhat dry. Well, make it in the crockpot and say goodbye to dry meatloaf. The low, slow cooking method creates the juiciest meatloaf of all time!
It is still loaded with flavor with a sweet and tangy glaze that takes it over the top.
- Ground Beef and Ground Pork: 85-93% fat is perfect with enough moisture to stay juicy but not too greasy. You can swap some for chicken or turkey if you prefer, and ground Italian sausage would add great flavor as well!
- Parmesan Cheese: adds lots of salty flavor!
- Eggs: binds the meatloaf ingredients together to help hold its shape.
- Seasonings: Italian seasoning, salt, onion powder, black pepper. You can also use finely diced onion in place of the onion powder if you prefer.
- Breadcrumbs: I use seasoned breadcrumbs to add even more flavor. They combine with the milk to act as our glue 😀
- Milk: soaks into the breadcrumbs to give the meatloaf structure and add tons of moisture.
- Meatloaf Glaze: ketchup, brown sugar, ground mustard — perfectly sweet and tangy!
How to Make Crockpot Meatloaf
This Crockpot Meatloaf recipe takes a quick 10 minutes to prepare before cooking!
- Combine the meatloaf ingredients: In one bowl, stir together ground beef, ground pork, parmesan, eggs, and seasonings. In a separate bowl, combine breadcrumbs and milk. Mix the two until just combined — don’t overwork it!
- Form the loaf: Form a tin foil sling by folding a long piece of tin foil and placing it in the crockpot and spray with cooking spray. Shape the meat into an oval and set it on top of the foil sling.
- Make the glaze: In a bowl, mix together ketchup, brown sugar, and ground mustard to make your glaze. Spoon ⅓ of the glaze over the meatloaf.
- Cook: Cover the crockpot and cook on low for 5 hours. Check the internal temperature and brush on the remaining glaze before serving.
Crockpot Meatloaf Recipe FAQs
Heck yes you can! In fact, I recommend cooking meatloaf in the crockpot to anyone who will listen. The low and slow cooking time creates an insanely moist, tender meatloaf.
When it comes to meatloaf, there’s no need. There’s plenty of moisture mixed right in. Plus, the low heat cooking environment of the crockpot prevents the meatloaf from drying out as it cooks, even after 5 hours.
Leftover meatloaf will last covered in the fridge for 2-3 days or wrapped tightly in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen, then wrap in foil and warm in the oven until heated through.
To freeze leftover meatloaf, cool completely, then wrap individual slices in plastic wrap. Place them in a bag or container and store. When you’re ready to eat, you can thaw only as many slices as you want to serve!
Tips and Notes for Crockpot Meatloaf
- Use lean meat. Since the low and slow cooking method is less likely to dry the meatloaf out, I often use lean ground beef and lean ground pork.
- Don’t over-mix. Overworked meat can become dry and tough. Mix only until just combined!
- Make a sling. Make a foil sling by folding a large piece of tin foil until you have a piece that’s 3 inches wide and long enough to sit on the bottom and reach up the sides of the crockpot. This makes it so much easier to remove the meatloaf from the pot!
- Grease the pot. Before adding the meatloaf to the crockpot, spray both the pot and the foil with nonstick spray to prevent the meatloaf from sticking.
- Check the temp. After 5 hours, check to see if the internal temperature of the meatloaf is 160ºF. If it isn’t, cook for another 30-60 minutes.
- Let it rest. Allow the meatloaf to sit for 10-15 minutes before slicing into it to let the flavor and juices settle back in.
This Crockpot Meatloaf is a classic comfort food meal that’s perfect with pretty much any of your favorite side dishes.
More Crockpot Dinners
Looking for more classic comfort foods made in the crockpot? Here are a few of my favorites!
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Crockpot Meatloaf recipe
- 1 pound lean ground beef
- 1 pound lean ground pork
- ½ cup shredded Parmesan cheese
- 2 eggs
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon onion powder or 1 small finely diced onion
- ½ teaspoon black pepper
- ¾ cup dried seasoned bread crumbs (about 80 grams)
- ½ cup milk
- ⅓ cup ketchup
- 3 tablespoons brown sugar
- ¼ teaspoon ground mustard
- In a large bowl combine ground beef, ground pork, Parmesan, eggs, Italian seasoning, salt, onion powder and black pepper.
- In a medium bowl, combine bread crumbs and milk. Add to the meat mixture and mix just until combined.
- Create a foil sling for your meatloaf by folding a large piece of tin foil until you have a piece about 3 inches wide and long enough to sit on the bottom of the crockpot and reach up the sides. Place it in the crockpot. Spray the crockpot and foil with non stick spray.
- Shape your meatloaf mixture into an oval and place on top of the foil sling.
- Stir together the glaze: ketchup, brown sugar, ground mustard. Spoon about ⅓ of the glaze on top of the meatloaf, being careful not to contaminate the batch by touching the uncooked meat and then touching the remaining glaze.
- Put the lid on and cook for 5 hours on low.
- Check the temperature to ensure it has reached a minimum 160 degrees F. If not, continue cooking 30-60 minutes.
- Scrape off any excess fat on the sides of the meatloaf and brush on the remaining glaze. Remove from the slow cooker and let rest for at least 10 minutes before slicing.
- You can substitute fresh, fine bread crumbs for dried, but you will need only ¼ cup milk for the same amount of crumbs.
- You can swap the ground beef and/or pork for turkey, chicken or Italian sausage.
- You can leave out the Parmesan if you prefer, but it does add a savory, salty flavor that can’t be beat.
- You can swap the onion powder for fresh, finely chopped onion (about ½ cup)
- To bake in the oven: place in a casserole dish and bake for 1 hour-1.5 hours at 375 degrees F. The exact cook time will vary depending on how thick and how wide your meatloaf is.
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